Steamed Barramundi

Main Course, Recipes, Seafood

Steamed Barramundi

Cooking Mode:

Steam

Equipment

  • Knife
  • Baking Paper
  • Mixing Bowl
  • Kitchen Shears

Ingredients

  • 1 X 400gm Baby Barramundi
  • 4 Sliced Cherry Tomatoes
  • 1/4 Preserved Lemon
  • Fennel
  • 50gm Small Black Olives
  • 4 Sprigs Thyme
  • 1/4 Spanish Onion
  • 10 Basil Leaves
  • Salt
  • Olive Oil

METHOD

Slice fennel in thin strips and place in mixing bowl with a little salt, remove the pulp and pith from the preserved lemon, rinse and slice thin strips
Add lemon, tomatoes, onion, olives, thyme and olive oil to the fennel, dress with oil and squeeze all ingredients together with your hands and set aside
Remove the fins from the fish and score the flesh, season the fish well with salt
Lay down a sheet of baking paper and place some of the salad on top, place the fish over the salad then put the remaining salad over the top
Fold the paper over the fish and place in a pre-heated oven steam setting 85 degrees for 20 mins Once cooked remove from the oven, tear over basil leaves and serve

HINTS & TIPS

Crushing and squeezing the salad ingredients will release all the juices and oils from the salad ingredients making a vinaigrette with the oil.
(This dresses and flavours the fish)
Serve this fish dish with a simple green leaf salad or some steamed green vegetables for a healthy tasty dinner

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